Gueuze and oysters.
They are wonderful people with many great estabishments, im just very aware of how hard it is to deal with all that comes with it and trimming...
Not overly surprising considering how many places they are trying to manage.
Thanks for all the help folks. Can't wait to get out of the restaurant and do so relaxing.
Bruh really? Just trying to follow the laid out forums. Nv is in the mountain forum so thats what I did. I hope your not what im to expect from...
I posted in the mountain forum since im staying in nv but got no help and was told to go to the Pacific even though nv is under the other forum....
Going to be staying near incline village on lake tahoe in a few days and was wondering if there were any no miss spots I should hit or good places...
Id put some of the sours coming out of bullfrog up against the best the usa has to offer. In fact the best sour I had that is made in the states...
Pickels of all kinds, charcuterie, killer cheeses, zabyaon over mixed berries, compressed mellons, cured salmon, confit pork belly. Oysters and...
I emulsify my trippel triple garlic sausage with alagash trippel. A big hit at the restaurant every time I make it. Damn near everything else has...
Sausage is a mixture of fats and protein. One grinds the meat and fat together but you need to emulsify the two together when mixing. In this...
Its a cased pork sausage with pilsner malt and a hop tea. The rest is trade secret, cant give too much away.
I make a pilsner sausage at my restaurant using a hop tea to emulsify it. Comes out great.
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